For a time I worked in a benefit store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, until required for cooking.
Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will instantly raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
They then can be gently reduced in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering requirements to happen.
The heat on the oil is switched off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil element, to remove anything adhering to their surface areas. A pump is turned on which flows the read more oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has ended up being lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed. The heating component is turned on and the oil is revived as much as cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you but watch out for the hot oil when filling the food into the cooking basket. Even wearing rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but do not be cooked.
The check here pot elevator will immediately lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surfaces. When the oil has become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.